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PRODID:-//Martin Wine Cellar - ECPv4.8.1//NONSGML v1.0//EN
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X-WR-CALNAME:Martin Wine Cellar
X-ORIGINAL-URL:https://martinwine.com
X-WR-CALDESC:Events for Martin Wine Cellar
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20190123T183000
DTEND;TZID=America/Chicago:20190123T203000
DTSTAMP:20190525T130841
CREATED:20180618T190359Z
LAST-MODIFIED:20181210T185632Z
UID:12786-1548268200-1548275400@martinwine.com
SUMMARY:Fête Du Bordeaux
DESCRIPTION:Join us in welcoming ambassadors from some of the great Bordeaux chateaux who travel annually to a select number of cities in America and present their current vintage release to wine lovers. \nOn this occasion we’ll sample the highly touted 2016 vintage as it is about to be shipped across the Atlantic. We’ll also enjoy some of the finest older vintages produced in recent years from these renowned estates. The evening will begin with a Champagne reception with passed hors d’oeuvres to be served in the Open Patio. The Chef and staff of Commander’s Palace will prepare a five course dinner to present with each flight of the wines. \nIn total 15 wines are to be presented. \nWE’RE SERVING:\n \nChampagne Reception with Passed Hors d’Oeuvres\nGoat Cheese Canapés\, Crispy Gulf Oysters with Louisiana Caviar and Horseradish Crème\nHenri Goutorbe Brut Special Club 2005 \nFirst Course\nMaine Lobster Pot Pie / Foraged Mushrooms\, Roasted Baby Root Vegetables\, Fines Herbes\, Sauce Américaine\nBlanc de Lynch Bages 2017 \nSecond Course\nThree-Day Braised Colorado Lamb Ragoût / Housemade Pasta\, Caramelized Cipollinis\, Herbes de Provence\, Black Truffle and Foie Gras Compound Butter \nPetit Figeac 2016\, Château Figeac 2016\, Château Mauvesin-Barton 2016\, Château Ormes de Pez 2016\, Chateau Langoa Barton 2016\, Chateau Lynch Bages 2016\, Château Léoville Barton 2016 \nThird Course\nGrilled Louisiana Wagyu Ribeye Spinalis with Braised Short Rib Crépinette\, Yukon Gold Potato Purée and Red Wine Oxtail Jus de Rôti\nChâteau Figeac 2011\, Château Langoa Barton 2007\, Château Lynch Bages 2006 \nCheese Course – Raclette Traditionnelle\nChâteau Figeac 2004\, Château Lynch Bages 2001\, Château Léoville Barton 2004 \nDessert\nApple\, Pear\, and Cold-Smoked American Cheddar Buckle with Winter Spices\, Candied Pecans\, and Housemade Creole Cream Cheese Ice Cream\nChâteau Suduiraut 2010 Champagne Apéritif \nOUR SPECIAL GUESTS FOR THIS EVENT \nJean-Charles Cazes | CEO of Château Lynch-Bages & Château Ormes de Pez \nJean-Charles Cazes grew up in Pauillac in the heart of his family’s vineyards. After a career in banking and finance bank internships\, in 2001 and he joined the family wine distribution company J.M Cazes-Sélection. As their business manager\, he dealt especially with Scandinavia\, Great Britain and the United States. Meanwhile\, he studied wine at the Bordeaux University of Oenology and finishing the Diplôme Universitaire d’Aptitude à la Dégustation in 2005. Since 2006\, taking over from his father\, Jean-Michel Cazes\, he has been in charge of all the family vineyards\, in France and abroad. \nDamien Barton Sartorius | Director of Château Léoville-Baron\, Château Langoa-Barton\, & Château Mauvesin-Barton\nDamien is the son of Anthony Barton’s daughter\, Lilian Barton Sartorius.) Now into its tenth generation\, the Barton family has created a vinous dynasty abundant with ancestral knowledge and magical wine. \nFrédéric Faye | Managing Director of Château Figeac Frédéric\nFaye\, an engineering graduate of Bordeaux’s ENITA\, has been at FIGEAC since 2002\, when he began as Vineyard Manager before being promoted to Managing Director. He now has overall management of vineyard\, wine-making and sales of the wines. \n
URL:https://martinwine.com/event/fete-du-bordeaux/
LOCATION:Commander’s Palace\, 1403 Washington Avenue\, New Orleans\, LA\, 70130\, United States
ATTACH;FMTTYPE=image/png:https://martinwine.com/wp-content/uploads/2018/06/FeteduBordeaux_Eventbrite.png
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